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Heat a comal or dry skillet over medium heat.
Heat the pureed beans in a medium cooking pot to a gentle simmer.
Taking one tortilla at a time, heat on the comal or skillet for about 30 seconds per side.
Take the tortilla with a pair of tongs and immerse it in the bean puree.
Place it on a plate, fold it as if it were a quesadilla or a turnover.
Drizzle on as much cream and sprinkle on as much cheese as you like.
You can also top it with some avocado slices and a bit of chipotles in adobo sauce.